Preheat the oven to 350 F or 180 C and line a cookie sheet with parchment paper.

Place the butter into a small saucepan over medium-high heat and let it melt and bubble away until it turns a brown, amber color. It isn’t necessary that you stir it, but I like to swirl the pan. This takes between 5 and 10 minutes. Little charred bits will surface.

Cool the butter in the refrigerator for several minutes or until it is warm and close to room temperature.

Pour the butter in a medium sized bowl and add the sugars, whisking till incorporated.

Add the egg and vanilla, and continue to stir until fluffy.

Next, add the peanut butter. The batter should thicken slightly.

Whisk in the salt and baking soda, then gradually add in the flour, switching to a spatula if you need to.

Once everything is incorporated, fold in the chocolate chunks.

Scoop tablespoon sized mounds of dough spread an inch apart on the baking sheet and bake for 10-12 minutes or until golden brown.

Cool for 5-10 minutes before serving.